Use your rolling pin - discreetly

I am a sucker for old cookery books. In theory I buy them for my friend's husband, an excellent chef at a rather nice restaurant in deepest Worcestershire, who collects old cookery books. However I have to admit I do find it hard to part with them, and one or two have accidentally stayed on my shelves rather longer than anticipated. In one recent purchase I discovered this little gem tucked jokingly beside the index and decided I just had to share:

Sounds like a very complicated recipe to me, think I'd rather get a take away ;)